Cajun Crawfish Etouffee Recipe

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 small yellow onion (chopped)
• 1 medium green bell pepper (rinsed, seeded and chopped)
• 2 stalks celery (chopped)
• 4 cloves garlic (minced)
• 1 tsp fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)
• 1 dried bay leaf
• 1 medium tomato (chopped)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon cajun seasoning (store-bought or homemade, my recipe linked)
• 1-2 cups unsalted chicken stock (or shrimp or seafood stock)
• salt
• cracked black pepper
• 1 pound crawfish tail meat
• Cooked white rice (for serving)
• Chopped green onions and fresh chopped parsley (for garnish)

Instructions

1. 1

   In a medium, heavy-bottom skillet or Dutch oven, melt four tablespoons of butter over medium heat. Add the flour to the pan and cook the flour with the butter, stirring constantly with a wooden spoon or silicone whisk, for 8 to 10 minutes, or until it reaches a light peanut butter color and has a nutty aroma. Do not walk away from the stove, the roux can easily burn.

2. 2

   Add the onion, bell pepper, and celery and cook for 7-8 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and cook for 1 minute or until fragrant.

3. 3

   Add the thyme, bay leaf, tomato, cajun seasoning, and Worcestershire sauce and cook while stirring for 2 to 3 minutes. Slowly pour in one cup of chicken stock, while stirring, and bring the sauce to a boil then reduce to a simmer. Simmer the sauce for 20-25 minutes, adding more chicken stock as necessary until the sauce reaches a thick gravy-like consistency. Season with salt and cracked black pepper to taste.

4. 4

   Stir in the crawfish tails and continue to simmer the etouffee for 3-5 minutes. Remove the pan from the heat, allow the etouffee to cool for about 10 minutes, and serve crawfish etouffee in bowls over buttered white rice. Garnish with chopped green onions and parsley.